Ingredients
Method
- In a large Dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes.
- Add the poblanos, taco seasoning, salt, and pepper. Cook for 5 minutes, until fragrant. Stir in the flour and cook for another minute. Pour over 2 cups of broth, add the beer or additional broth, and bring to a simmer. Simmer for 10 minutes until the soup thickens a bit.
- Pour over the milk. Add the cream cheese, the salsa, and the shredded cheese. Stir to melt, 5 minutes. If the soup is too thick, add broth to thin.
- Ladle the soup into bowls. Top as desired with cilantro, avocado, and scallions. You can sprinkle over some extra cheese too! Eat and enjoy!
Notes
- For extra flavor, brown the ground meat until well-caramelized before adding other ingredients. This deepens the savory notes.
- If your soup is too thick, gradually add more broth until it reaches your desired consistency. Don't be afraid to adjust based on preference.
- When adding cheese, remove the pot from direct heat to prevent it from clumping or getting stringy. Stir until smooth.
- Ensure ground meat reaches an internal temperature of 160°F (71°C) to ensure it is fully cooked and safe to eat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your soup is too thick, gradually add more broth until it reaches your desired consistency. Don't be afraid to adjust based on preference.
- When adding cheese, remove the pot from direct heat to prevent it from clumping or getting stringy. Stir until smooth.
- Ensure ground meat reaches an internal temperature of 160°F (71°C) to ensure it is fully cooked and safe to eat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.